Semolina POLENTA

POLENTA, what is it? It's an Italian recipe made from cornmeal, with some cheese and parmesan cheese.It's a basic staple of Northern and Central  regions of Italy where they usually consume it warm as a poridge, or set it till the next day and cut it into cubes and shallow fry them or grill them. I have attempted a similar style for my 'Semolina Polenta'. The recipe has an Indian flair to it with additions of bold Indian spices and herbs. My son loves this version and am happy to make it for him. It's an easy fix meal on its own or can be consumed with all sorts of sauces and proteins. 

 Ingredients: 

 1 cup frozen veggies 

1/2 cup desiccated coconut 

3 cups wheat semolina

 4 cups boiling water 

1 small shallot 

1/2 tsp turmeric 

1/2 tsp turmeric,

1/2 tsp dhanya powder 

1 tsp Rasam powder 

1/2 tsp whole cumin seeds 

1 medium dried red chilly

 1tsp mustard seeds 

1 tsp dry urad dal 

1/2 tsp cayenne 

1/2 tsp slat 

1tsp raw peanuts 

1/2 tsp dry chana dal 

1 tbs oil and 1/2 tsp ghee 

Preparation:

 Heat your pan and add oil and ghee to it. For tempering add mustard seeds, all the dry dals, curry leaves, red chilly, peanuts, and chopped onions. stir them well till the mustard seeds splatter, during this process its very important you use a lidded pan since the mustard seeds will fly all over while splattering, you need to cover the pan quickly. after this you need to add all the dry ingredients, turmeric, dhanya powder,  mustard seeds, rasam powder and a dash of cayenne and salt to taste. Stir them well for about 5 mins on low heat. After 5 mins lapse you could add 3 cups semolina and roast it on low flame for a good 8-10 minutes. Add desiccated dry coconut after 5 mins of roasting. Now add frozen thawed veggies. In the meantime keep boiled water ready. Add it slowly to the semolina as shown in the video. Stir the mixture gently so it does not splatter on your hand.Keep stiring till it attains a thick consistancy. It's ready to be served. 

Bellissima!!!